Dakgangjeong Korean Crispy Fried Chicken

Time 80 min
Difficulty Easy
Serves 6


Tegel Fresh Chicken Skinless Thighs


  • 1 kg Tegel skinless chicken thigh or breast fillet, diced
  • 1 cup milk (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1 cup corn or potato starch
  • Oil for deep frying


  • 2 tablespoons Korean soy sauce
  • 2 tablespoons apple cider vinegar
  • 6 tablespoons honey; corn or rice syrup
  • 5 tablespoons rice wine
  • 2 tablespoons Korean gochujang – red chilli pepper paste. For a non-spicy version, this can be substituted with soy sauce
  • 4 teaspoons sesame oil
  • 4 tablespoons brown sugar
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon pepper


  • 2 tablespoons sesame seeds
  • Spring onions, thinly chopped


  1. In a bowl combine diced chicken and milk. Set aside and let marinate for 30 minutes.
  2. Drain the milk and combine salt, pepper, garlic and ginger and set aside for another 30 minutes.
  3. To make the sauce, combine all the ingredients in a pan and bring to the boil. When boiling reduce the heat to low and simmer for 3 minutes, then turn off the heat and leave.
  4. Pre-heat oil in a deep frying pan to 170oc.
  5. Remove chicken from the fridge and coat with corn starch.
  6. Once the boil is up to temperature, drop chicken pieces in one at a time. Fry until light golden brown, this should take around 3 minutes. Drain well and set them on a wire rack.
  7. For the second deep fry, keep the oil at the same temperature, fry the chicken again for only a minute until golden brown. The double fry method will allow the chicken to get crispy without overcooking the meat and coating.
  8. Reheat the sauce over a medium heat, add the chicken pieces and stir well until evenly coated.

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